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Dish Name: Aegean Artichoke & Penne Pasta Salad
Category: Pasta

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6 baby artichokes
1/4 cup lemon juice
1/2 pound penne
1/2 cup tomato juice
1 tablespoon olive oil
1 lemon
juiced 2 cloves garlic
minced 3 tablespoons fresh parsley 3 tablespoons fresh basil
or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato
chopped 1/2 cup Kalamata olive 2 tablespoons capers 1/2 cup feta cheese

Preparation Method:

Cut stems off artichokes.

Peel off tough outer leaves to reveal yellow-green hearts.

Cut artichokes into quarters.

Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.

Add artichokes to lemon water and toss to prevent discoloration.


Steam artichokes until tender, about 20 minutes.


In a large pot, bring 2 quarts water to a rapid boil.

Add 1 teaspoon salt and penne.

Cook penne until al dente, about 10 minutes.

Drain and rinse with cold water.

To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl.

Pour dressing over and toss well.


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:: Notta Pasta with Tomato, Basil and Caper Sauce
:: Pasta with Walnuts & Asparagus
:: Rice Pasta with Sesame Basil Pesto
:: Lemon Scallops with Curry Yogurt Sauce
:: Zucchini Stew
:: Spinach Ricotta Pie
:: Aegean Artichoke & Penne Pasta Salad



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